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Masterpiece COVID-19 Response and Resources

Introduction


We're here for you.

The team at Masterpiece is working around the clock remotely to serve you and ensure everyone understands the full scope of what we are facing. We are continually updating this page with information for you and your families so that you can stay educated on what matters during this time.

Useful Links

IRS.gov/coronavirus

  • CARES Act
  • Stimulus Package

COVID - 19 Updates



Lifestyle Updates




  


Our Team Recipes

Heather's Recipe: Lemon-Ricotta Pancakes with Blueberry Compote

Adapted from a Chef John recipe

 

Ingredients for Pancakes:

¾ cup cold water 

½ teaspoon baking soda

½ cup ricotta cheese

1 tablespoon grated lemon zest

1 tablespoon vegetable oil

1 tablespoon white sugar

1 large egg

1/8 teaspoon vanilla extract

2 tablespoons melted butter

1 tablespoon lemon juice

1 cup plus 2 tablespoons self-rising flour if you don’t have self-rising flour you can use 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt

 

Ingredients for Blueberry Compote:

2 cups blueberries (fresh or from frozen)

2-4 tablespoons powdered sugar (depending on how sweet you like)

½ cup water

 

  1. Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.

 

  1. Let batter sit at room temperature about 15 minutes.

 

  1. While batter is resting, combine blueberries, powdered sugar and water in a pan and heat on medium heat, stirring to mix

 

  1. Heat lightly greased skillet over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes.

 

 

Griffin's Recipe: Quarantine Brunch

           

            Ingredients for Juice:

            2-3 Peeled oranges

            2-3 Apples (peeled and cored)

            Ginger root (amount dependent on how strong you want it)

            3-4 cups Mixed power greens (kale, spinach)  

           

            Instructions for Juice:

            Follow juicer instructions for power levels for each item

            Run everything through juicer and mix well!

 

            Ingredients for Breakfast Sandwiches:

            Your favorite bread, toasted!

            Scrambled eggs (we like ours with milk and cheese!)      

            Sliced cheese

            Bacon (crispy!)

 

            Instructions for Breakfast Sandwiches:

            While all ingredients are hot, pile onto your favorite bread, let sit for the cheese to melt

           

            Ingredients and Instructions for Pancakes:

We love the Kodiak Cakes Pancakes, pick the amount of protein you want and follow their instructions. Add chocolate chips for best results!

           

 

 

Sara's Recipe: Chicken Tortillas

           

Ingredients:

1 chicken breast (2 halves)

1 jar salsa (15-16 oz)

1 can corn (16 oz)

1 tbsp olive or vegetable oil

 

Instructions:

Cut Chicken into bite sized pieces

Heat oil in relatively large sauce pan

Add Chicken

Stir frequently, cook until chicken is cooked through ~4-5 minutes

Add salsa and corn

 

Cook until all ingredients are hot.  

Put onto warm tortilla.  

Add cheese, sour cream as desired.  

I usually also have a side of refried beans

 

Aimee’s Recipe: Tollhouse Chocolate Chip Cookies

           

Ingredients:

2 ¼ cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

1 cup chopped nuts (optional)

 

Instructions:

Preheat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in mixing bowl until creamy. Add eggs, beating well after each egg. Gradually beat in flour mixture, stir in chocolate chips and nuts.

Drop by rounded tablespoon onto ungreased baking sheet. Bake for 9-11 minutes or until golden brown. Let sit for 2 minutes, then place on wire rack to cool completely. Best consumed hot and in large quantities.

 

Sharon’s Recipe: Betty Salad

           

Ingredients:

Greens: lettuce, spinach, endive

1 medium can of bean sprouts

8 slices of bacon, cooked

4 hard-boiled eggs, diced

 

Ingredients for Dressing:

1 cup oil

1/3 cup ketchup

1 tsp salt

1 tsp minced onions

¾ cup sugar

¼ cup wine vinegar

Dash of pepper

 

Instructions:

Mix all greens, drain and add bean sprouts. Add diced eggs. Break bacon into pieces. Mix all together, top with dressing and mix well.